Fried Crab Claws — Robert St. John
Heat oil to 350 degrees in a large cast iron skillet. Beat together the buttermilk and egg. Combine flour, and Creole seasoning. Dip claws into buttermilk…
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at robertstjohn.com.
Ingredients
- 2 lbs Crab Fingers, fresh
- 1 Egg
- 2 cups Buttermilk
- 2 cups A/P flour
- 1/4 cup Creole Seasoning
- Peanut oil for frying
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